Best 9 Crumbiest Crumb Cake Recipes

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Welcome to the world of crumb cakes, where every bite is a symphony of flavors and textures. Get ready to indulge in a delightful journey as we present you with three extraordinary crumb cake recipes that will tantalize your taste buds.

The Classic Crumb Cake: Experience the timeless charm of the classic crumb cake, a harmonious blend of a moist and tender crumb topped with a generous layer of buttery, cinnamon-sugar streusel. This classic recipe yields a cake that is perfect for any occasion, whether it's a cozy breakfast, an afternoon tea party, or a special dessert.

The Sour Cream Crumb Cake: Embark on a delightful adventure with the sour cream crumb cake, where the tangy richness of sour cream enhances the crumb cake's moistness and flavor. This recipe incorporates sour cream into both the cake batter and the crumb topping, resulting in a luscious and velvety texture that will leave you craving more.

The Blueberry Crumb Cake: Prepare to be enchanted by the blueberry crumb cake, a vibrant fusion of sweet and juicy blueberries nestled within a tender crumb cake and crowned with a crispy streusel topping. This recipe combines the goodness of fresh blueberries with the classic crumb cake, creating a delightful treat that is sure to become a favorite among blueberry enthusiasts.

Each of these crumb cake recipes offers a unique taste experience, catering to different preferences and occasions. Whether you prefer the timeless appeal of the classic crumb cake, the tangy twist of the sour cream crumb cake, or the vibrant burst of the blueberry crumb cake, these recipes guarantee a delightful culinary adventure.

Here are our top 9 tried and tested recipes!

NEW YORK STYLE CRUMB CAKE



New York Style Crumb Cake image

This is my favorite recipe for classic New York-style crumb cake. The cake is buttery and moist and you'll definitely enjoy the thick crumb topping!

Provided by Sally

Categories     Breakfast

Time 1h50m

Number Of Ingredients 16

1 cup (200g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1 Tablespoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks; 230g) unsalted butter, melted
2 and 1/2 cups (313g) all-purpose flour (spoon & leveled)
2 and 1/2 cups (313g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
3 large eggs, at room temperature
1 cup (240g) full-fat sour cream, at room temperature*
2 teaspoons pure vanilla extract
optional: confectioners' sugar for topping

Steps:

  • Preheat the oven to 350°F (177°C) and grease a 9×13 inch baking pan or line with parchment paper. You can use a glass, ceramic, or metal baking pan. The bake time is similar for each, but use a toothpick to test for doneness. Metal baking pans cook cakes faster. Set pan aside.
  • Mix the brown sugar, granulated sugar, cinnamon, and salt together in a medium bowl. Stir in the melted butter, then gently mix the flour using a fork. Keep the mixture as large crumbles, do not over-mix. If over-mixed, this will turn into a thick paste. Set aside.
  • Whisk the flour, baking soda, baking powder, and salt together. Set aside.
  • Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, sour cream, and the vanilla. Beat on medium-high speed until combined. The mixture may look curdled; that's ok. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, mix in the dry ingredients until smooth. Do not over-mix. The batter will be thick, creamy, and sticky.
  • Spread the batter evenly into prepared baking pan. Top with crumb topping. Using a rubber spatula or the back of a large spoon, press the crumb topping tightly down into the cake so it sticks.
  • Bake for 45-55 minutes. Baking times vary, so keep an eye on yours and begin checking at 45 minutes. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.
  • Remove the cake from the oven and set on a wire rack. Allow to slightly cool for at least 30-45 minutes before cutting. If desired, dust with confectioners' sugar before slicing and serving. Use a sifter/fine mesh sieve.

BEST MOIST CRUMB CAKE



Best Moist Crumb Cake image

This incredible crumb cake is deliciously moist and buttery and covered in a thick blanket of crispy crumb topping. Every bite of this cake is a match made in heaven with its rich cake layer and signature sweet-cinnamony streusel.

Provided by Lily Ernst

Categories     dessert

Time 50m

Yield 9

Number Of Ingredients 15

1 1/2 cups (190g) all-purpose flour
1/3 cup (65g) granulated sugar
1/3 cup (65g) lightly packed brown sugar
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup (114g) unsalted butter, melted
1/2 cup (114g) unsalted butter, softened
1/2 cup (100g) granulated sugar
2 large eggs
1/3 cup sour cream
2 tsp vanilla extract
1 1/4 cup (155g) all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
powdered sugar for dusting

Steps:

  • Preheat oven to 325F. Grease and line an 8×8″ square baking pan with parchment paper. Set aside.
  • In a large mixing bowl, toss together all the dry ingredients for the crumb topping. Then stir in the melted butter just until all is moistened and chunky.
  • In a large mixing bowl, cream together the butter and sugar. Mix in the eggs, one at a time, then mix in the sour cream and vanilla extract. The mixture might look curdled, but not to worry, it will come together when you add in the dry ingredients.
  • Slowly stir in the flour, baking soda, and salt until just combined. The batter will be thick.
  • Spoon the cake batter into the prepared baking pan. Evenly crumble the streusel on top.
  • Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Let cool and dust with powdered sugar before serving.

Nutrition Facts : Calories 212 calories, Sugar 18.7 g, Sodium 22.4 mg, Fat 11.3 g, SaturatedFat 3.7 g, TransFat 0 g, Carbohydrate 26.3 g, Fiber 1.1 g, Protein 3.2 g, Cholesterol 25.1 mg

OVER-THE-TOP CRUMB CAKE



Over-the-Top Crumb Cake image

It's a fact: The best part of a coffee cake is the crumbly streusel on top. This epic (and doughnut-filled!) version not only has ample topping, but also a cinnamon-pecan layer in the middle, proving you can never have too much of a good thing.

Provided by Food Network Kitchen

Categories     dessert

Time 8h35m

Yield 12 to 14 servings

Number Of Ingredients 20

1 1/4 cups whole roasted pecans, roughly chopped
3/4 cup all-purpose flour
3/4 cup light brown sugar
3/4 cup granulated sugar
2 teaspoons ground cinnamon
1 1/4 sticks (10 tablespoons) unsalted butter, melted
1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for greasing the pan
2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 cup sour cream
19 mini coffee cake-flavored cake doughnuts or 9 regular glazed cake doughnuts
8 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
2 cups confectioners' sugar
2 teaspoons pure vanilla extract

Steps:

  • For the streusel: Preheat the oven to 325 degrees F.
  • Stir together the pecans, flour, brown sugar, granulated sugar, cinnamon and butter in a large bowl until wet, sandy and combined. Spread 3/4 cup on a baking sheet (set the remaining aside for the cake). Bake until the streusel is set and crispy, about 15 minutes. Break up the pieces with a spatula and let cool completely in the pan, about 30 minutes. Break up the pieces into crumbs with your hands and set aside.
  • For the cake: Grease a 9-by-13-inch baking sheet with butter. Whisk the flour, baking powder, baking soda and salt in a medium bowl.
  • Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream; begin and end with the flour and beat until just incorporated.
  • Pour the batter into the prepared pan (it will be very thick) and smooth with a silicone spatula. Press 15 mini doughnuts or 6 regular doughnuts into the batter and sprinkle over the reserved un-baked streusel topping. Bake until a toothpick inserted into the center of the cake comes out clean, 60 to 65 minutes. Run a knife around the edge of the pan to loosen any streusel that has baked on. Let cool in the pan for 1 hour, then invert onto a serving platter to cool completely, about 2 hours more.
  • For the frosting: Meanwhile, beat the cream cheese and butter in a medium bowl with an electric mixer on medium speed until light and fluffy. Slowly add 1 1/2 cups confectioners' sugar, 1/2 cup at a time, until well combined. Add the vanilla, beating until well combined.
  • Assemble the cake: To make a glaze, mix the remaining 1/2 cup confectioners' sugar in a small bowl with 1 tablespoon water until smooth. Use a serrated knife to trim the edges from the short sides of the cake to make sharp corners. Cut the cake in half crosswise.
  • Put a cake half on a cake stand or serving platter. Reserve 1/4 cup frosting and spread the remaining frosting on the top of the cake, then place the other piece of cake on top. Cut the remaining 4 mini doughnuts or 3 regular doughnuts in half and spread some of the reserved frosting on the cut ends. Put the doughnuts on the top of the cake around the edge, cut-side down. Sprinkle the reserved streusel on the center of the cake and drizzle with the glaze. Refrigerate to set, about 2 hours. Bring to room temperature, about 1 hour, before serving.

PANTRY CRUMB CAKE



Pantry Crumb Cake image

More of a snack or breakfast than a showy dessert, a homey crumb cake doesn't need the oohs-and-aahs of any guests. It's the kind of thing a small family can devour in a few days, and a single person can freeze in slices, at the ready whenever the urge for brown sugar and butter hits. (Just wrap each slice up separately and store them in a container in the freezer; a slice will thaw in under an hour on the counter.) This cake is also extremely adaptable: Use whatever spices you like. If you don't have oats, use more flour or chopped nuts. And feel free to use whatever fruit, fresh, frozen and thawed, or canned, you have on hand.

Provided by Melissa Clark

Categories     breakfast, snack, cakes, dessert

Time 1h

Yield 1 (8- or 9-inch) round or square cake

Number Of Ingredients 17

1/2 cup/110 grams packed light or dark brown sugar
1/4 cup/55 grams unsalted butter (1/2 stick), melted
1/4 cup/30 grams all-purpose flour
1/4 cup/20 grams old-fashioned oats
1 teaspoon ground spices (cinnamon, ginger, cardamom, nutmeg or a combination)
1/2 teaspoon fine sea salt
1 1/2 cups/190 grams all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup/115 grams unsalted butter (1 stick), at room temperature
1/2 cup/100 grams granulated sugar
2 large eggs
2 teaspoons vanilla extract
2/3 cup/160 milliliters sour cream, yogurt or nondairy yogurt, buttermilk, crème fraîche, or milk acidified with 1 tablespoon lemon juice
1 teaspoon grated lemon or orange zest (optional)
1/2 cup fresh, frozen and thawed, or canned fruit, such as blueberries, raspberries, cherries, grated apple or pear, chopped pineapple (optional)

Steps:

  • Heat oven to 350 degrees. Butter an 8- or 9-inch square pan.
  • Preparing the topping: Add all the topping ingredients to a medium bowl. Use a rubber spatula until they all start to clump together. Squish or roll the mixture into mostly large crumbs with some smaller ones.
  • Prepare the cake: In a medium bowl, whisk together the flour, baking powder, baking soda and salt until combined.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until creamy and smooth, 1 to 2 minutes. Beat in the eggs, one at a time, then beat in vanilla extract. Add half of the flour mixture, then beat in the sour cream. Add the remaining flour, and mix, just until incorporated, scraping down the sides of the bowl. Fold in the zest and fruit, if using.
  • Pour the batter into the baking pan and top evenly with the crumbs. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan. It'll be gone before you know it.

OUTRAGEOUSLY BUTTERY CRUMB CAKE



Outrageously Buttery Crumb Cake image

This simple crumb cake is the BEST I ever tasted. The cake is so moist, and there is a ton of buttery crumb topping to die for. It's my aunt's recipe from the 1970's (hence the 1 pound of butter) and therefore of uttermost decadence, but oh so addictive! I've made this recipe so many times, with so many compliments. I basically eyeball the measurements now (I like a lot of cinnamon) but below is the original recipe.

Provided by rgilmore212

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Yellow Cake

Time 1h45m

Yield 16

Number Of Ingredients 10

1 (18.25 ounce) package yellow cake mix
⅔ cup water
3 eggs
½ cup butter, softened
1 ⅓ cups packed brown sugar
1 tablespoon ground cinnamon, or to taste
1 tablespoon vanilla extract
1 ½ cups butter
4 ½ cups all-purpose flour
1 tablespoon confectioners' sugar for dusting

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 12x18-inch jellyroll pan.
  • Beat the yellow cake mix, water, eggs, and 1/2 cup softened butter together with an electric mixer in a mixing bowl until thoroughly blended, about 2 minutes on medium speed. Pour the cake batter into the prepared jellyroll pan.
  • Bake in the preheated oven until the edges of the cake are light brown but the middle of the cake is still slightly gooey, 15 to 17 minutes.
  • While the cake is baking, mix together the brown sugar, cinnamon, vanilla extract, butter, and flour together in a large bowl until the mixture forms medium crumbs. Remove the cake from the oven, and press about 3/4 of the crumb topping onto the top of the almost-baked cake. Reserve the remaining topping.
  • Return the cake to the oven, and bake an additional 10 to 12 minutes, until the crumb topping is firm and the cake is cooked all the way through.
  • Remove the cake from the oven, and sprinkle with the remaining crumb topping. Let the cake cool to room temperature, and sprinkle with confectioners' sugar.

Nutrition Facts : Calories 559.3 calories, Carbohydrate 71 g, Cholesterol 96.5 mg, Fat 28 g, Fiber 1.5 g, Protein 6.5 g, SaturatedFat 15.5 g, Sodium 395.1 mg, Sugar 32.5 g

EASY CRUMB CAKE



Easy Crumb Cake image

MY FAVORITE time to visit my grandmother was when she'd just taken her crumb cake out of the oven. A warm piece of that cake with a cold glass of milk was the best treat. I remember Grandma was able to simply look at the batter and know if it was right...and it was perfect every time. -Kathy Lucas, Mechanicsburg, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 7

1/2 cup shortening
1 cup sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
Confectioners' sugar

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Combine dry ingredients; add to creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased 9-in. round baking pan. Bake at 375° for 35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Just before serving, dust with confectioners' sugar.

Nutrition Facts : Calories 333 calories, Fat 13g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 338mg sodium, Carbohydrate 50g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.

CRUMBIEST CRUMB CAKE



Crumbiest Crumb Cake image

This is a combination of several crumb cake recipes that I tweaked and tested until I came up with this great one. My family thinks that this one is the best. It starts with a cake mix of course and is rich and cinamony and wonderful warm with a hot cup of coffee.

Provided by mandabears

Categories     Breads

Time 1h

Yield 1 cake

Number Of Ingredients 10

1 (18 ounce) package duncan hines butter recipe cake mix
3/4 cup water
1/2 cup softened butter
3 large eggs
3 cups flour
2/3 cup sugar
2/3 cup brown sugar
2 teaspoons vanilla extract
1 1/2 cups butter, melted
2 teaspoons ground cinnamon

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour a 13 x 9 pan.
  • Mix cake mix, water, softened butter and eggs on low for 30 seconds until moistened.
  • Beat at medium speed for 4 minutes.
  • Pour into prepared pan.
  • Bake for 20 minutes.
  • Prepare topping.
  • After 20 minuntes take cake out of oven.
  • Sprinkle topping evenly over cake.
  • Bake for 25 minutes or until golden brown.
  • TOPPING:.
  • In a bowl mix all ingredients together until crumbly.

CAKE CRUMB COOKIES



Cake Crumb Cookies image

A great way to use up leftover cake from leveling cake layers or cake that is starting to dry up. I have successfully made this using day-old muffins. Just add more sugar depending on how sweet your cake/muffin crumbs are to start. These cookies are soft, spicy and open to variation. Add more milk if your dough seems dry

Provided by lilsweetie

Categories     Drop Cookies

Time 25m

Yield 48 cookies, 48 serving(s)

Number Of Ingredients 12

2 eggs
1 cup milk
5 -7 cups cake crumbs
2/3 cup brown sugar
1/2 cup margarine, melted
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice or 1/2 teaspoon oats
1/2 cup walnuts, chopped

Steps:

  • Preheat oven to 350 degrees F. Crush cake into crumbs in a food processor.
  • Beat eggs and milk then add cake crumbs and let stand 15 minutes.
  • Blend in sugar, margarine and vanilla.
  • In a separate bowl sift together flour, soda, baking powder, salt, and spices and add to sugar mixture. Fold in remaining ingredients.
  • Drop by the tablespoonful on greased cookie sheets. Flatten to about 1/3" thick. These cookies do not spread so you can space them close to each other.
  • Bake 10-15 minutes until edges and bottoms are golden. They won't brown much overall. Store airtight.

Nutrition Facts : Calories 57.5, Fat 3.1, SaturatedFat 0.6, Cholesterol 9.5, Sodium 62.7, Carbohydrate 6.5, Fiber 0.2, Sugar 3, Protein 1

OLD FASHIONED CRUMB CAKE



Old Fashioned Crumb Cake image

A simple, moist mellow spiced crumb cake that is perfect for brunch or any other time. Long time family favorite.

Provided by WALLEN

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 35m

Yield 12

Number Of Ingredients 9

1 cup white sugar
1 ½ cups all-purpose flour
½ cup butter, cut into pieces
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1 teaspoon baking soda
1 pinch salt
1 cup buttermilk
1 egg, lightly beaten

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking pan or casserole dish.
  • Combine sugar, flour and butter. Use a fork to cut butter in until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture to use as topping.
  • To the remaining flour mixture, add cinnamon, cloves, baking soda and salt. Lightly stir in the buttermilk and egg. Pour batter into prepared pan. Sprinkle cake with reserved topping.
  • Bake in preheated oven for 25 minutes, until a toothpick inserted into center of the cake comes out clean.

Nutrition Facts : Calories 204.1 calories, Carbohydrate 29.8 g, Cholesterol 36.7 mg, Fat 8.4 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 5.1 g, Sodium 187.2 mg, Sugar 17.7 g

Tips:

  • Use cold butter: Cold butter will create pea-sized pieces when mixed with the flour, which will give the crumb cake its signature crumbly texture.
  • Don't overmix the batter: Overmixing the batter will develop the gluten in the flour, which will make the cake tough. Mix just until the ingredients are combined.
  • Use a light touch when measuring the flour: Too much flour will make the cake dry and dense. Spoon the flour into the measuring cup and level it off with a knife.
  • Bake the cake in a hot oven: A hot oven will help the cake rise quickly and create a tender crumb.
  • Don't overbake the cake: Overbaking the cake will make it dry and crumbly. Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached.

Conclusion:

This classic crumb cake recipe is easy to make and always a crowd-pleaser. With its moist and tender crumb, buttery streusel topping, and sweet glaze, this cake is perfect for any occasion. Whether you're serving it for breakfast, brunch, or dessert, this crumb cake is sure to be a hit.

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